Today's post deals with drinks, and includes Homemade Gubger Tea and London Fog. Enjoy!
STRAWBERRY SMOOTHIE
This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture."
Total Time: 5 minutes; Yield: One 16-ounce or two 8-ounce servings
This was featured in "Want More Fruit? Get Out the Blender," and can be viewed online at https://cooking.nytimes.com/recipes/1012542-strawberry-smoothie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 medium-size or large, ripe banana
1 heaped cup fresh or frozen hulled strawberries
1 cup milk
1 teaspoon honey
1/2 teaspoon vanilla extract (optional)
2 to 3 ice cubes
Preparation
Place all of the ingredients in a blender and blend until smooth. Serve right away.
Tip
Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
STRAWBERRY LASSI
This is from Zaynab Issa in The New York Times cooking enewsletter. For this recipe, Zaynab wrote, "Strawberry lassi is a popular variation of lassi, the yogurt-based blended beverage with origins in the Punjab region of the Indian subcontinent. This refreshing drink is made with frozen strawberries instead of ice to add flavor while keeping it cool. Sugar is the traditional sweetener in lassi, but the maple syrup here adds a subtle earthiness and dissolves quickly while blending. South Asian dahi (yogurt) is ideal for achieving the drink’s characteristic tart creaminess, but plain whole-milk yogurt will also work well. (Greek yogurt and skyr can be too thick for lassi.)"
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 4 servings
This was featured in "Nothing Quenches Thirst Like a Lassi," and can be viewed online at https://cooking.nytimes.com/recipes/1026600-strawberry-lassi. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 cups plain whole-milk yogurt, preferably South Asian dahi
2 to 3 tablespoons maple syrup, depending on desired sweetness
1/4 to 1/2 teaspoon kosher salt, such as Diamond Crystal
4 green cardamom pods, cracked open, seeds only (see Tip)
1-1/2 cups/about 8 ounces frozen whole strawberries
Preparation
Add yogurt, maple syrup, salt, cardamom and strawberries to a blender. Blend, gradually increasing the speed, until smooth. For a thinner consistency, blend in 1 tablespoon of water at a time.
Pour into glasses and serve immediately.
Tip
You can also substitute 1/8 teaspoon ground cardamom for the cardamom seeds.
LONDON FOG
This is from Yolanda Gutierrez at AllRecipes. For this yummy (and interesting) recipe, Yolanda wrote, "London fog is a creamy, frothy Earl Grey tea latte with a hint of vanilla. Sprinkle lavender over the top, if you like."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Servings: 1
To view this online, go to https://www.allrecipes.com/london-fog-recipe-11729062.
Ingredients
3/4 cup water
1 Earl Grey teabag
3/4 cup milk
3/4 tablespoon vanilla syrup, such as Torani®
1 teaspoon lavender (optional)
Directions
Bring water to a boil. Remove from heat and add tea bag; steep for 5 minutes.
Meanwhile, heat milk in a microwave-safe cup until hot, 1 to 2 minutes. Add vanilla syrup. Froth milk with a frother or immersion blender until milk is foamy.
Pour tea into a cup; carefully pour foamy milk over the top. Sprinkle lavender over foam.
Cook’s Note
I froth milk 1/4 cup at a time, pouring over tea 3 times.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Directions
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
"Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals – It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1-1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
SLOW-COOKER PEPPERMINT HOT CHOCOLATE
This comes from The Food Network, and starts off, “Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.” The recipe's last ingredient is peppermint schnapps, which is optional. I don't use it, and, if this is being served to children and/or people who normally don't drink – or if you're not sure – don't use it. I find that it really doesn't need it. Total Time: 2 hr 5 min; Prep: 5 min; Cook: 2 hr; Yield: 14 cups; Level: Easy
To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-peppermint-hot-chocolate.html?oc=linkback
Ingredients
3 cups confectioners' sugar, sifted
2 cups unsweetened cocoa powder
12 cups whole milk
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
8 ounces dark chocolate, finely chopped
24 peppermint candies, crushed (about 1 cup), for serving
3 cups mini marshmallows, for serving
2 cups peppermint schnapps, optional, for serving
Directions
Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1-1/2 hours. The sugar and cocoa powder should be completely dissolved.
Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.
Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.
Showing posts with label Strawberry Smoothie. Show all posts
Showing posts with label Strawberry Smoothie. Show all posts
Wednesday, June 24, 2026
Friday, July 25, 2025
Friday Recipes
It's finally Friday. Yay! Here are six recipes to help you through the weekend, including Chili Mac and Hamburger Stroganoff Skillet. Enjoy!
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup chicken or vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
CABBAGE AND POTATOES
This is from Kimberly Holland at Southern Living. The recipe is described as, "The perfect side dish that goes with just about anything."
Kimberly wrote, "This is a Southern classic for a reason: Cabbage and potatoes go so well together. Though this dish is made with humble ingredients, the final recipe is ultimately a rich, comforting, and aromatic side.
"Once cooked and composed, the cabbage is sweet and slightly bitter while the potatoes are nutty. Bacon boosts the meatiness of this dish and adds a bit of crunch. The black and crushed red peppers add a nice level of heat and aroma, elevating this from a flat, one-night flavor. Acid, in this case in the form of apple cider vinegar, is added at the end to brighten the dish up and actually makes things taste more of themselves.
"Learn how to make cabbage and potatoes, and whether you serve it as a side dish or a simple, filling main, you'll love how well these basic ingredients go together to make something unforgettable and special."
Active Time: 45 minutes; Total Time: 1 hour; Servings: 6
To view this online, go to https://www.southernliving.com/cabbage-and-potatoes-8769488.
Ingredients
8 oz. thick-cut bacon, chopped (about 2 cups)
1 medium-size (8 oz.) sweet onion, thinly sliced (about 3 cups)
4 medium garlic cloves, thinly sliced (about 2 Tbsp.)
6 (4-in.) fresh thyme sprigs
1 fresh bay leaf (optional)
1 tsp. kosher salt, plus more taste
3/4 tsp. cracked black pepper
1/2 tsp. crushed red pepper
1 small (2 lb.) head green cabbage, coarsely chopped (about 12 cups)
12 oz. baby gold potatoes, halved or quartered if large (about 2 cups)
1/3 cup tap water
1-1/2 tsp. apple cider vinegar
Directions
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, about 12 minutes. Transfer, using a slotted spoon, to a paper towel-lined plate; set aside. Reserve bacon drippings in Dutch oven.
Add onion, garlic, thyme, bay leaf, salt, black pepper, and crushed red pepper to bacon drippings; cook over medium, stirring occasionally, until onion is softened and translucent, about 8 minutes.
Add cabbage, potatoes, and 1/3 cup water; cover and cook over medium-low, stirring occasionally, until potatoes and cabbage are tender, 18 to 20 minutes.
Remove from heat. Remove and discard thyme and bay leaf. Stir in vinegar and reserved cooked bacon. Taste and season with additional salt, if needed.
STRAWBERRY SMOOTHIE
This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture."
Total Time: 5 minutes; Yield: One 16-ounce or two 8-ounce servings
This was featured in "Want More Fruit? Get Out the Blender," and can be viewed online at https://cooking.nytimes.com/recipes/1012542-strawberry-smoothie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 medium-size or large, ripe banana
1 heaped cup fresh or frozen hulled strawberries
1 cup milk
1 teaspoon honey
1/2 teaspoon vanilla extract (optional)
2 to 3 ice cubes
Preparation
Place all of the ingredients in a blender and blend until smooth. Serve right away.
Tip
Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup chicken or vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
CABBAGE AND POTATOES
This is from Kimberly Holland at Southern Living. The recipe is described as, "The perfect side dish that goes with just about anything."
Kimberly wrote, "This is a Southern classic for a reason: Cabbage and potatoes go so well together. Though this dish is made with humble ingredients, the final recipe is ultimately a rich, comforting, and aromatic side.
"Once cooked and composed, the cabbage is sweet and slightly bitter while the potatoes are nutty. Bacon boosts the meatiness of this dish and adds a bit of crunch. The black and crushed red peppers add a nice level of heat and aroma, elevating this from a flat, one-night flavor. Acid, in this case in the form of apple cider vinegar, is added at the end to brighten the dish up and actually makes things taste more of themselves.
"Learn how to make cabbage and potatoes, and whether you serve it as a side dish or a simple, filling main, you'll love how well these basic ingredients go together to make something unforgettable and special."
Active Time: 45 minutes; Total Time: 1 hour; Servings: 6
To view this online, go to https://www.southernliving.com/cabbage-and-potatoes-8769488.
Ingredients
8 oz. thick-cut bacon, chopped (about 2 cups)
1 medium-size (8 oz.) sweet onion, thinly sliced (about 3 cups)
4 medium garlic cloves, thinly sliced (about 2 Tbsp.)
6 (4-in.) fresh thyme sprigs
1 fresh bay leaf (optional)
1 tsp. kosher salt, plus more taste
3/4 tsp. cracked black pepper
1/2 tsp. crushed red pepper
1 small (2 lb.) head green cabbage, coarsely chopped (about 12 cups)
12 oz. baby gold potatoes, halved or quartered if large (about 2 cups)
1/3 cup tap water
1-1/2 tsp. apple cider vinegar
Directions
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, about 12 minutes. Transfer, using a slotted spoon, to a paper towel-lined plate; set aside. Reserve bacon drippings in Dutch oven.
Add onion, garlic, thyme, bay leaf, salt, black pepper, and crushed red pepper to bacon drippings; cook over medium, stirring occasionally, until onion is softened and translucent, about 8 minutes.
Add cabbage, potatoes, and 1/3 cup water; cover and cook over medium-low, stirring occasionally, until potatoes and cabbage are tender, 18 to 20 minutes.
Remove from heat. Remove and discard thyme and bay leaf. Stir in vinegar and reserved cooked bacon. Taste and season with additional salt, if needed.
STRAWBERRY SMOOTHIE
This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture."
Total Time: 5 minutes; Yield: One 16-ounce or two 8-ounce servings
This was featured in "Want More Fruit? Get Out the Blender," and can be viewed online at https://cooking.nytimes.com/recipes/1012542-strawberry-smoothie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 medium-size or large, ripe banana
1 heaped cup fresh or frozen hulled strawberries
1 cup milk
1 teaspoon honey
1/2 teaspoon vanilla extract (optional)
2 to 3 ice cubes
Preparation
Place all of the ingredients in a blender and blend until smooth. Serve right away.
Tip
Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
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